Penn Cove Shellfish is located in Coupeville, Washington on scenic Whidbey Island. The pristine, nutrient rich waters there are ideal for shellfish production and consistently yield shellfish of exquisite quality and taste. Their clams, mussels and oysters are grown in a way that has little to no impact on the surrounding eco-systems. In fact, all shellfish are filter feeders and actually improve water quality in areas where they are grown.

Loki Fish Company is a family owned and operated business founded in 1979 by Pete Knutson and Hing Lau Ng. Their sustainably harvested salmon products are gillnet caught in the waters off Ketchikan, Alaska and Seattle, Washington using their family boats, the F/V Loki and F/V Njord. Every fish is handled with care, producing premium quality fillets that respectfully pay tribute to the pristine environment from which they were harvested.

Blue Island Oyster Company was founded in 1995 with the aim of providing Manhattan restaurants with the highest quality shellfish available. It all started when Chris Quartuccio began scuba diving for natural oysters in the Long Island Sound and delivered them fresh daily to chefs in New York City. The business has grown substantially over the years and is now recognized as the number one oyster and clam distributor in the New York area.

Delivered directly from Boston, MA. Red’s Best QR code traceability system electronically tracks your seafood to the source. Showing the entire path your seafood has traveled from the moment it lands on the hook, all the way to the moment it arrives at your door. This system provides a foundation of trust, on which the entire sustainable seafood movement relies. You can trust that every product you receive from Red’s Best is truly fresh, honest seafood, caught by hard working American fishermen.

H.M. Terry Co is a family owned and operated company focused on providing the highest quality, sustainable product available. Founded in 1903 by Henry Miller Terry Sr, H.M Terry Co has been harvesting shellfish for over four generations.

In order to ensure a premier quality product, HM Terry Co takes a hands-on approach from start to finish in producing and delivering their Sewansecott™ oysters and clams. Everyone from the newest crew member all the way up to the CEO can be found running boats daily in the pristine waters of Hog Island Bay, VA.

Caviar offers an experience steeped in centuries of tradition. Unfortunately, popularity combined with a lack of regulation and illegal fishing operations has left wild sturgeon stocks at an all time low. As an industry leader for over 30 years, Tsar Nicoulai has been preserving the caviar tradition for future generations by utilizing sustainable sturgeon farming best practices. Winner of the coveted James Beard Award, their caviar emanate sophistication and elegance; lauded by top chefs, discriminating connoisseurs and critics nationwide.

For over 100 years, the Taylor family has been growing shellfish in the bays and inlets of Puget Sound in Washington. By seamlessly combining over a century of experience with modern technology, the Taylor Shellfish name is now world-renowned for quality shellfish. Currently they cultivate more varieties of shellfish than any other farm, including the rare Olympia oyster, and are the largest Manila clam producer in the United States.

Family owned and operated for over 25 years, Giovanni’s Fish Market was founded by Morro Bay’s Mike DeGarimore, a commercial abalone diver. Mike’s son Giovanni now carries on the legacy, sourcing sustainable seafood from the local Central Californian fleets that come in and out of Morro Bay. Combined with award-winning recipes for chowders and crab cakes, they offer classic tastes from the Pacific Ocean to customers around the country.

Love for lobster runs in the family at Dorr Lobster. Since 1977, the Dorr family has provided the freshest lobster directly from the coastal waters of Maine. Each generation strives to better the family legacy. With state-of-the-art facilities and sustainable harvesting practices, Dorr Lobster is a seafood industry leader.

For over a decade, Santa Barbara Fish Market has been dedicated to providing “fresh seafood from the boat to you.” With strong ties to the local fishing community, and just footsteps from the unloading docks, they offer a seasonal variety of seafood unique to the Central Californian coast. They also sell their locally much loved homemade salads, sauces, and locally smoked seafood. Extending their service online, they ensure that customers truly become part of the Santa Barbara fishing community.

For Lance Nacio, owner of Anna Marie Shrimp, seafood is not just an industry—it’s a way of life. Since 1998, Lance Nacio has captained the shrimp boat F/V Anna Marie, named for his daughters. Raised on the bayou, Lance is dedicated to building a legacy where tradition meets innovation.

American Tuna Company is truly a family operation with a love of the fishery and a commitment to quality, and sustainability. Formed by six families of fishermen from San Diego, many 2nd and 3rd generation. Their Albacore Tuna are sustainably caught off the shores of the Pacific North West using only pole and troll methods of fishing. They target fish one at a time to ensure that there is zero unintended catch, and allows these fishermen to target smaller albacore that are mercury safe.

Ward Oyster Co. is one of the largest cage oyster farms in Virginia. Started in 1986, they produce their own oyster larvae to keep the pressure off wild stocks. Every step of their process is handled with care by owner John Vigliotta and the rest of the team in Gloucester, VA. Taking pride in their land, sustainable aquaculture practices, and the high quality of their oyster—this is what makes Ward Oyster Company a pleasure to support.

TwoXSea is a sustainable seafood company we work with in San Francisco. Their mission is to provide seafood from healthy wild fisheries and intelligently farmed products that do not compromise ocean health, taste or health benefits.

The Trevelyan family sure “bought the farm” in 2009. With over 21 years of experience in the shellfish business and a Ph.D in shellfish ecology, George Trevelyan turned his passion of shellfish to cultivating his own oysters in the idyllic Morro Bay.

With their neighbors at Giovanni's Fish Market handling shipping, the Trevelyan family are able to turn their whole focus to cultivating oysters that are environmentally friendly, rich in health benefits, and unbelievably delicious.